Summer Salad Recipe – Quinoa, Spinach & Tomatoes Stuffed Avocados

Quinoa Salad Stuffed Avocado Recipe For Breast Cancer Prevention
By: Breast Cancer Authority Blog Staff.
This salad is perfect for a delicious, healthy lunch, that you can make ahead of time, leaving the avocado out, and add the avocado just before your ready to serve. Breast Cancer Authority Blog wants to remind everyone that maintaining a healthy diet that is rich in plant-based foods is one of the best ways to help prevent cancer.

Quinoa Salad Stuffed Avocados
 Recipe For A Healthy Lifestyle

Serves 2
Ingredients:

  • 1 Avocado
  • 1/4 cup dry quinoa
  • 
1/2 cup chickpeas
  • 1 cup cherry tomatoes
  • 
1/4 cup chop cilantro
  • 
1/4 cup chop spinach
  • 1 Tbsp Water
  • 1 Tbsp dijon mustard
  • 
1/2 tbsp lemon juice
  • 
1/2 tsp agave
 (optional)
  • 1/4 tsp cumin
  • 
1/4 tsp garlic powder

Directions:

Cook the quinoa to package instructions and set aside. Finely chop the cilantro and spinach, and combine with mustard, lemon juice, agave, cumin, and garlic. Add one tablespoon of water to the dressing until it is all well combined. Cut the cherry tomatoes into halves. Add tomatoes and chickpeas to the quinoa. Pour dressing over the quinoa mixture until it is evenly coated. Cut the avocado in half and remove pit. Top with even parts of quinoa salad.

Find More Plant Based Recipes
The Kind Knife
The Vegan Magazine
Sisters Earth Organics

Dawn Breast Cancer

About Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Zucchini Linguine

By Omnia Raza Mir Chishti

Raw_zucchini_linguine

Ingredients:

4 medium zucchinis (one per person) 4 large tomatoes cut into quarters

1 large tomatoe small to medium dice 1 clove of garlic

1-2 small dates pitted

10-12 sun-dried tomatoes

1/4 -1/2 cup of olive oil

3/4 cup of Nutritional Yeast

1 T. Lemon Juice or Raw Apple Cider Vinegar

1 small handful of italian parsley no stems

10-12 fresh basil leaves ( a few additional for Garnish) 2 T Organic Italian Seasoning Herb Blend

Himalayan Pink Salt (to taste)

Black Pepper (to taste)

1 cup of mixed olives

Directions:

With a spiralizer, or mandoline cut zucchinis into noodle like strips. If you dont have either appliance, use a vegetable peeler or knife, make into long thin ribbons, then cut into appropriate sized “noodles”. Set aside in bowl. To make the sauce. Combine the sundried tomatoes, dates, olive oil, and lemon juice or vinegar, into a food processor bowl and blend until a paste. Add the quartered tomatoes, parsley, basil, Nutritional Yeast, and Italian seasoning, blend into a nice sauce. Remove and put into a bowl, mix in diced tomatoe, and season with salt and pepper to taste. Let rest for a minimum of 30 minutes for flavors to meld. After sauce has rested, drizzle a very small amount of Organic Olive Oil over noodles and lightly mix by hand. Divide into 4 or more portions or put onto one large platter, and soon sauce over the top of the noodles. Garnish with olives, and fresh basil leaves. Serve with additional Nutritional yeast for garnish if desired. Buon Appetito!

Omnia Raza Mir Chishti
 
 
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